(from Cooking Light Annual Recipes 2005)

• 3 c uncooked fusilli (I used Cavatappi)
• 2 6-oz skinless, boneless chicken breasts halves, cut into thin slices (I used diced)
• 1/8 t salt
• 1 t olive oil
• 2/3 c vertically sliced red onion (I chopped mine)
• 1/4 c sliced ripe olives (I used a can of sliced black olives)
• 1 t chopped fresh oregano
• 1/4 t black pepper
• 1 c (4-oz) crumbled feta (I used feta with basil & dried tomatoes)

Cook pasta according to package directions.

Sprinkle chicken with salt.  Heat oil in large skillet over medium-high heat.  Add chicken; saute 2 minutes.  Add onion; cook 2 minutes, stirring frequently.  Stir in cooked pasta, olives, oregano and pepper; cook 2 minutes or until heated through.  Remove from heat and stir in cheese.